Sweet and Spicy Chicken Stir Fry

What happens when you dump a bunch of things from your fridge in a wok and then sit on the couch for twenty minutes? Stir Fry, that’s what. I’ve actually made this twice in the past week, once with rice and once with noodles (for Alex’s lunches), and both times it turned out fucking delicious. Maybe it’s genuinely awesome, or maybe I’m just a sucker for all things sweet and spicy. 

This recipe makes four servings.

Sauce Ingredients:

• ¼ cup soy sauce
• ½ cup orange juice
• 2 tbsp sake
• 2 tbsp mirin
• 2 tbsp gochujang (or sriracha)
• 3 tbsp light brown sugar
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 ½ tbsp hoisin sauce
• 1 ½ tbsp oyster sauce
• 2 tsp sesame seeds
• 1 tsp sesame oil
• ¼ cup chopped cilantro

Stir Fry Ingredients:

• 2 chicken breasts
• 1 tsp light oil
• 1 tsp sesame oil
• 2 tsp soy sauce
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tsp salt
• 1 cup snow peas
• 2 cups slaw mix (or thinly sliced napa cabbage, red cabbage, carrots)
• 2 bell peppers, sliced
• 1 cup mushrooms, sliced

Directions:

1. In a small mixing bowl, combine all sauce ingredients and whisk until sugar has mostly dissolved. Set aside.
2. Slice vegetables as needed and set aside.
3. Slice chicken into thin 1-inch long strips or bite-sized chunks. Add to a large pan or wok with light oil, sesame oil, soy sauce, white pepper, black pepper, garlic powder, and salt.
4. Heat a large wok or pan on high. Cook for 5-7 minutes, or until most liquid has boiled off and the chicken is cooked through. 
5. Add vegetables to hot wok and leave a small hole/open space in the center (so the vegetables and chicken form a doughnut shape around the center of the wok.
6. Add sauce into open space and cook, uncovered, for 10 minutes or until the sauce has begun to thicken and the vegetables have become soft and bright.
7.  Turn off heat but do not remove from burner. Stir everything in the wok/pan together, making sure all ingredients are coated. Let cool for 3-5 minutes to allow sauce to thicken further. Serve over rice or noodles, and garnish with additional sesame seeds or cilantro.

This recipes keeps great overnight and reheats well in the microwave.

Print Recipe

Sweet and Spicy Chicken Stir Fry

Course: Main Course

Cuisine: Chinese

Servings: 4 servings

Ingredients

Sauce Ingredients:

• ¼ cup soy sauce
• ½ cup orange juice
• 2 tbsp sake
• 2 tbsp mirin
• 2 tbsp gochujang/sriracha
• 3 tbsp light brown sugar
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 ½ tbsp hoisin sauce
• 1 ½ tbsp oyster sauce
• 2 tsp sesame seeds
• 1 tsp sesame oil
• ¼ cup chopped cilantro

Stir Fry Ingredients:

• 2 chicken breasts
• 1 tsp light oil
• 1 tsp sesame oil
• 2 tsp soy sauce
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tsp salt
• 1 cup snow peas
• 2 cups slaw mix or thinly sliced napa cabbage, red cabbage, carrots
• 2 bell peppers sliced
• 1 cup mushrooms sliced

Instructions

• In a small mixing bowl, combine all sauce ingredients and whisk until sugar has mostly dissolved. Set aside.
• Slice vegetables as needed and set aside.
• Slice chicken into thin 1-inch long strips or bite-sized chunks. Add to a large pan or wok with light oil, sesame oil, soy sauce, white pepper, black pepper, garlic powder, and salt.
• Heat a large wok or pan on high. Cook for 5-7 minutes, or until most liquid has boiled off and the chicken is cooked through.
• Add vegetables to hot wok and leave a small hole/open space in the center (so the vegetables and chicken form a doughnut shape around the center of the wok.
• Add sauce into open space and cook, uncovered, for 10 minutes or until the sauce has begun to thicken and the vegetables have become soft and bright.
• Turn off heat but do not remove from burner. Stir everything in the wok/pan together, making sure all ingredients are coated. Let cool for 3-5 minutes to allow sauce to thicken further. Serve over rice or noodles, and garnish with additional sesame seeds or cilantro.